7 C 




ROGER COOKERY. 



THE 



ha/ 



,01 



® COLLECTION OF RECEIPTS 



sjAl 

M 
M 



DESIGNED FOR THE USE 



PRIVATE FAMILIES. 



W T X 



-U5 



WHAT WE SPEND RATIONALLY, WE ENJOY. 




BOSTON, 

PUBLISHED BY JOSEPH DOWE. 

1838. 



3r- — 2~^~ 



Cifcvatg of Congress 

<&la "XXlis 



UNITED STATES OF AJV1EEICA. | 



THE 



ROGER COOKERY. 

BEING A 

COLLECTION OF RECEIPTS, 

DESIGNED FOR THE USE 



OF 



PRIVATE FAMILIES. 



'what we spend rationally, we ENJOY/ 



BOSTON, 

PUBLISHED BY JOSEPH DOWE. 

1838. 



1> 



Entered according to an Act of Congress, in the year 1838, 

By JOSEPH DO WE, 
in the Clerk's Office of the District Court of Massachusetts. 



3rd T 



INTRODUCTORY NOTICE. 



In preparing this work the Author has carefully avoid- 
ed all redundancy of words ; thereby shortening the re- 
ceipts, and it is hoped making them more easily under- 
stood by the Cook. Many of the receipts are entirely 
new, — and it is believed wholesome ; for it should be 
the aim of all cookery, to secure the greatest of blessings 
— sound health. It is hoped there is sufficient variety 
in the book to relieve all who practise by it, from an 
every-day sameness, without severely taxing the purse, 
while gratifying the 'palate. 



CONT 



ENTS, 



Coffee, - 9 

Chocolate, - 9 

Cocoa, - 10 

Tea, - 10 

Bread, - 10 

Rolls, - - 10 

Short Rolls, - 10 

Light Biscuit, - 10 

Bread Biscuit, - 10 

Rice Biscuit, - - 10 

Johnny Cake, - 11 

Biown Bread Biscuit, 11 

Sour Milk Cake, - 11 

Newton Biscuits, - 11 

Griddle Cakes, - 11 

Rolls, American, - > 11 

Muffins, - • 11 

Crumpets, - 11 

Rolls with Potatoes, 11 

Long Rolls, - - 11 

Rice Bread, - - 12 

Coffee Cakes, - 12 

Good Household Bread, 12 

Hard Biscuit, - - 12 

Brown Bread, - 12 

Observation, - - 12 

Yeast, - 12 
Method oi making Leaven, 13 

Meats, - 13 

A good Boiled Dish, - 13 

To Bake a Pig, - 13 

A Goose, or Duck, - - 13 
A Ham, .... 13 



Codfish, Haddock, Mackerel, 13 
A Hare, - 13 

To Roast Beef, - - 13 
Veal, ... 14 

Pork, .... 14 
Wild Fowls, - - 14 



To Roast a Fowl, - 14 

Chickens, • - 14 

To Boil a Fowl, - 14 

To Roast a Goose, - 15 

Ducks, 15 

Potted Pigeons, - 15 



Roasted Pigeons, - 15 

To Boil a Turkey, - 15 

To Roast a Pig, - - 15 

Pig's Feet and Ears Soused, 16 

Mutton, - - - 16 

Legot Mutton, - 16 

Mutton Chops, 16 

Lamb, ... 16 

Meat Pies, - * 16 

Oysters, - - - 16 

To Scallop Oysters, - 16 

Oyster Sauce, - - 17 

Oyster Patties, - - 17 

Stewed Oysters, - - 17 

Vegetables, - - 17 

To Boil Potatoes, - - 17 

Mashed Potatoes, - - 18 

To Roast Potatoes, - 18 

Turnips, - • • - 18 

Beets, • - - - 18 

Squash, - 18 

Fish, IS 

To boil Salmon, - 18 

To make a Chowder, - 18 

Clam Chowder, - 18 

Mackerel Broiled, - 18 

Smelts, - - 18 

Fried Eels, - - 18 

To Fry Trout, - - 18 

Perch, - - 19 

To Fry Cod and Haddock, 19 

Cakes, - - - - 19 

Drop Cakes, 19 

Plain Cake, - - 19 

A Light Cake, - - 19 

Minute Cakes, - 19 

Election Cake, - 19 

Loai Cake, - - 19 

Composition Cake, - 19 

Nut Cakes, - - 19 

Sugar Gingerbread, - 19 

Cymballs, - - 19 

Cup Cake, - - - 19 

Milk Biscuit, - - 19 

Kisses, 19 



6 



CONTENTS. 



Diet Bread, = - 20 

Frosting lor Cake, - 20 

Rice Cake, - - 20 

Queen Cake, - - 20 

Sugar Biscuits, - 20 

Sugar Gingerbread, - 20 

Soft Gingerbread, - 20 

Rich Cake, - - 20 

Wedding Cake, - 20 

Pound Cake, - - 20 
Cider Cake, - - - 20 

Excellent Cake, - 20 

Jumbles, Common, • 21 

White Cakes, - - 21 

Small Plum-cakes to keep, 21 

Macaroons, - 21 

Common Cake, - - 21 

Cream Cake, 21 

Alice Cake, - - 21 

Puddings, 21 

Sago Pudding, - - 22 

Devonshire Pudding, - 22 

Lemon Pudding, - 22 

Cracker Pudding, - 22 

Marlboro' Pudding, - 22 

Boiled Indian Pudding, 22 

Another, - - 22 

Ground Rice Pudding, 22 

Apple Pudding, • - 22 

A Welsh Pudding, - 22 

Common Pancakes, - 22 

Snow Pancakes, - 22 

Paecakes without Butter, 22 

Whortleberry Pudding, 23 

Bird's Nest Pudding, - 23 

Custard Pudding, - 23 

Baked Rice Pudding, 23 

Fruit Rice Pudding, - 23 

Suet Pudding, - - 23 

Plain Rice Pudding, - 23 

Boiled Bread Pudding, 23 

Squash Pudding, - 23 

Starch Pudding, - - 24 

Custards, - - 24 

Almond Custard, - - 24 

Common Custard, - 24 

Baked Custards, - - 24 

Another way, - 24 

Lemon Custards, - 25 

Rice Custard, - - 25 

Custard to turn out, - 25 

Pies, 25 

Lemon Mince Pies, - 25 

Beet Mince Pies, - 25 



Egg Mince Pies, - 25 
Currant and Raspberry Pie*, 26 

Lemon Pie, - - 26 

Prune Tart, - - 26 

Apple Puffs, - - 26 
Raspberry Tart, with cream, 26 

Lemon Puffs, - 26 

Icing for Tarts, - - 26 

Icing for Cake, - 26 

Jams and Jellies, - 27 

Peach Jam, - - 27 

Raspberry Jam, - 27 

Strawberry Jam, - - 27 

White or red Currant Jam, 27 

Apple Jelly, - - 27 

Arrow Root Jelly, - 27 

Barberry Jelly. - - 28 

Calf's Feet Jelly, - 28 
Jellies of Grape,Currants,&c, 28 

Peach Jelly, - - 29 

Quince Jelly, - 29 
Raspberry, red Currant, & 

Strawberry Jellies, ' 29 

Presreves, - 30 

To Preserve Citron, - 30 

Preserved Apples, - 30 

Black Currants, - 30 

Cherries, 30 

Damsons, - - 30 

Green Gages, - - 31 

Gooseberries, - 81 

Boiled and Baked Pears, 31 

Sick Cookery, - - 31 

Beet Tea, - - 31 

Toast Water, - - 31 

Water Gruel, - 31 

Another and better way, 31 

Drink in a Fever, - 32 

White Wine Whey, - 32 

Milk Porridge, - - 32 

Sago, - 32 

Sago Milk, - - 32 

Ground Rice Milk, - 32 

Egg and Wine, - 32 

Broth, - - - 32 

Boiled Chicken, - 32 

To Mull Wine, - - 32 

Another Way, - 33 

Soups, - - - 33 

Plain Oyster Soup, - 33 

Macaroni Soup, - - 33 

Veal Soup, - - 33 

Beef Soup, - - 34 

Rich Brown Soup, - 34 



CONTENTS. 



7 



Miscellaneous Receipts, 



and Remarks, . 34 

Boiling Meat, - 34 

Roasting Meat, - - 35 

To dress Venison, - 35 

To Alamode Beef, - 35 

To Preserve Eggs, - 36 

Preserve Bees from worms, 36 

To Kill Cockroaches, - 36 

To Destroy House-flies, 36 

To Destroy Rats, - 36 
To make old Feathers better 

than new, - 36 
To Take Stains out ot Ma- 
hogany, - - 36 
To make Puff Paste, - 36 
To make a Short Crust, 36 
To make Paste for Tarts, 37 
To make Ice Creams, - 37 
To Pickle Cucumbers, 37 
Peppers, 37 
To make the Teeth While, 37 
Chicken Salad, - 37 
For Sore Eyes, - - 38 
To Warm Beds, - 38 
To Preserve Furs, - 38 
Cure for Chilblains, - 38 
Warts, - - - 38 
Ringworms, - 38 
For Inflamed Eyes, - 38 
Musquito Bites, - 38 
To remove Grease Spots, 39 
To Clean Paint, • 39 
Penny Royal, - - 39 
Cure lor the Rheumatism, 39 
To make good Black Ink, 39 
Cure for the Summer Com- 
plaint, - - 39 
Blackberry Syrup, - 40 
Preserving Tomatoes, 40 
Shoe Blacking, - 40 
Toothach, ague, sore throat, 40 
Cure for a Burn, - 40 
For Making Catsup, - 40 
To Boil Calf's Head, - 41 
Veal Sausages, - 41 
Calf's Liver, - 41 
Pork Steaks, - - 41 
Sausages, 41 
Hog's Head, - 41 
Tongues to Eat Cold, - 42 
Sauce for Fowls, - 42 
Mushroom Sauce, - 42 
Egg Sauce, - - 42 



Q 



Onion Sauce, 


42 


Sauce for Roast Beef, - 


42 


Tomato Sauce for Meats, 


42 


Sauce for Venison, 


43 


Lemon Sauce, 


43 


To Melt Butter, 


43 


To Make Mustard, 


43 


A Very Nice Dish, 


43 


Caper Sauce, 


43 


To Brown Flour, 


43 


To Bake Beans, 


43 


To make Buck-wheat Cakes 


43 


Waffles, 


44 


Dyspepsia Bread, 


44 


o Choose Meats, 


44 


Venison, 


44 


Beef, 


44 


Veal, 


44 


Mutton, 


45 


Lamb, - 


45 


Pork, 


45 


Bacon, 


45 


Hams, - 


45 


Fowls, - 


45 


Geese, 


45 


Ducks, - 


45 


Pigeons, 


45 


ualities of Animal and 


Vegetable Food, 


45 


Beef, 


45 


Veal, .... 


45 


Mutton, 


46 


Lamb, - 


46 


Pork, 


46 


Smoked Hams, 


46 


Bacon, 


46 


Venison, 


46 


Milk, .... 


46 


Cream, 


46 


Butter, 


46 


Cheese, 


46 


Fowls, 


46 


Turkeys, 


46 


Eggs, 


46 


Fish, .... 


47 


Bread, 


47 


Pastry, 


47 


Potatoes, 


47 


Green Peas and Beans, 


47 


Salads, 


47 


Spinach, 


47 


Asparagas, 


47 


Cabbages, 


47 


Turnips, 


47 



8 



CONTENTS. 



Carrots, ... 48 

Parsnips, . . .48 

Celery, ... 48 

Radishes, . . .48 

Apples, ... 48 

Peaches, . . .48 



Pears, ... 48 

Cherries 48 

Cucumhers, 48 

Table of Weights and 
Measures, . . 48 

Liquids, ... 48 



DOMESTIC RECEIPTS, 



Coffee, 

The finest flavored coffee is made the same day it k 
roasted. Great care is required in the process of roasting 
Jest it should burn — in this case a very few grains will 
communicate a bitter and rancid taste to several pounds of 
coffee. It is the best way to put it in a roaster, over a 
charcoal fire, and turn it continually till it assumes a dark 
brown color. 

When ready for use, put the given contents into a pot 
and stir it as you add the water so that it need not boil over 
as the coffee swells, then let it boil gently about ten minutes. 
To clarify it, put a small piece of fish skin nicely cleansed, 
with the coffee before boiling. When you take it from the 
fire pour out a few spoonfuls of the mixture, and then pour it 
back, and it will settle ready to pour off in a few minutes. 
If you have no fish skin, a bit of isinglass, American or 
Russian, will do. If nothing else be at hand, a few spoon- 
fuls of cold water will generally answer. Good cream is 
indispensable in making a rich cup of coffee, but milk boiled 
is far better than in its natural state. 

Chocolate. 

According as you wish to make this beverage either with 
milk or water, put a cup of one or the other of these liquids 
into a chocolate pot with an ounce of cake chocolate. Some 
persons dissolve the chocolate in a little water before they 
put it into the milk. As soon as the milk or water begins 
to boil, mill it. When the chocolate is dissolved and be- 
gins to bubble, take it off the fire, letting it stand near it for 
a quarter of an hour; then mill it again to make it frothy; 
1 



10 



DOMESTIC RECEIPTS. 



afterwards serve it in cups. The chocolate must not be 
milled unless it is prepared with cream. An ounce of choc- 
olate regulating the quantity of milk or water as you wish 
it for thickness, boiled 15 minutes in an open vessel, is 
another way of making this beverage, by some preferred. 

Cocoa. 

Put into a saucepan an ounce of good cocoa and a quart 
of water; cover it, and when it boils set it beside the fire to 
simmer. It can be made in large quantities, poured from 
the sediment and boiled up as required. 

Tea. 

The first requisite to make good flavored tea, provided 
the tea is good, is pure water. Be sure it boils — scald the 
pot — then put the tea in and pour about two cups of water 
upon it, let it stand a few minutes if it is black tea, before 
filling it up for the table ;— if hyson, it should simmer a few 
minutes. 

Bread. 

As the accompaniments to a good breakfast we will in- 
sert a few palatable and light cakes. 

Rolls. Warm an ounce of butter in half a pint of milk, 
then add a spoonful and a half of yeast, and a little salt. Put 
two pounds of flour in a pan and mix in the above ingredi- 
ents. Let it rise an hour — or over night in a cool place; 
knead it well, make it into seven rolls and bake them in a 
quick oven. Add half a tea-spoonful of saleratus just as 
you put the rolls into the baker. 

Short Rolls. — Take about two pounds of flour, add apiece 
of butter half the size of an egg, a little salt, an egg, two 
spoonfuls of yeast, and mix it with warm milk; make it into 
a light dough and let it stand by the fire all night; should it 
sour, put in a little saleratus. Bake them in a quick oven. 

Light Biscuit. — Take two pounds of flour, a pint of butter- 
milk, half a tea-spoonful of saleratus, put into the buttermilk 
a small piece of butter or lard rubbed into the flour; make 
it about the consistency of bread before baking. 

Bread Biscuit. — Three pounds of flour, half a pint of indian 
meal sifted, a little butter, two spoonfuls of lively yeast ; set 
it before the fire to rise over night; mix it with warm water. 

Rice Biscuit. — Two pounds of flour, a tea-cupful of rice, 
well boiled, two spoonfuls of yeast, mix it with warm water: 
and let it rise six or eight hours. 



DOMESTIC RECEIPTS. 



11 



Johnny Cake — Three pints of indian meal, one egg, a 
spoonful of sugar, and mix it with milk or water; spread it 
upon a tin pan and put it into your baker. 

Brown Bread Biscuit. — Two quarts of indian meal, a p nt 
and a half of rye, one cup of flour, two spoonfuls of yeast, 
and a table spoonful of molasses. It is well to add a little 
saleratus to yeast almost always, just as you put it into the 
article. Let it rise over night. 

Sour Milk Cake. — Have ready your flour, sweeten your 
milk with a little saleratus, add a little salt, make it rather 
soft, and pour it into your pan and bake it. 

Newton Bismits. — Make a pound of flour, the yolk of an 
egg, and some milk into a very stiff paste; beat it well, 
knead it till smooth, roll it thin and cut it into biscuits; 
prick, and bake them in a slow oven till dry and crisp. 

Griddle Cakes — Rub three ounces of butter into a pound 
of flour with a little salt, moisten it with sweet buttermilk 
to make it into a paste, roll it out and cut the cakes with 
the cover of your dredging box, and put them upon a griddle 
to bake. 

Rolls, American. — Three pints of sifted flour, six spoonfuls 
of yeast, a pint of lukewarm water, a tea-spoonful of salt, 
half a pint more of warm water, and a little more flour mix- 
ed in before kneading. 

Muffins. — A quart of milk, two eggs, two spoonfuls of 
yeast, two pounds of flour, a lump of butter the size of an 
egg, which is to be melted in the milk, and a little salt; milk 
to be warmed and then the ingredients added. 

Crumpets. — The dough may be made as for muffins; when 
it has stood to rise, give it a roll with the hand, pull it in 
pieces about the size of an egg, roll them like a bah and lay 
them directly under a flannel; let them be lightly browned. 

Rolls wi1h Potatoes. — Dry a pound and a half of flour, 
bruise a pound of boiled mealy potatoes, and work them 
with a small piece of butter and half a pint of milk til! they 
will pass through a colander; put a quarter of a pint of 
warm water to a quarter of a pint of yeast, add them and 
some salt to the potatoes, and mix the who!e up with the 
flour; if too stiff, add a little milk; knead it well, set it 
before the fire to rise for half an hour, then work it up in- 
to common sized rolls, and bake them half an hour in a 
pretty quick oven 

Long Rolls. — Take two pounds of flour, rub into it two 



DOMESTIC RECEIPTS, 



ounces of butter and two ounces of loaf sugar finely pow- 
dered; put to these four large spoonfuls of yeast, and milk 
enough slightly warmed, to make a light paste; set this be- 
fore the fire to rise for half an hour, then roll out the dough 
thin, into moderate lengths, let them stand before the fire for 
an hour, and then bake them in a slack oven half an hour. 

Rice Bread. — Simmer a pound of whole rice in water, or 
milk, if you have it, till it is quite tender, put the rice be- 
fore it is eoid to four and a half pounds of wheat flour, add 
a small piece of sweet leaven or yeast, a little salt, and as 
much lukewarm water as will make it into dough. It will 
require the same time to rise as common bread, and is to 
be baked in the same way. 

Coffee Cakss - — Take some rice that has been boiled soft, 
twice as much flour as rice, a little fine indian meal, and a 
little sweet yeast or leaven, mix it with cold water, and let 
it rise over night. This will make fine biscuit for breakfast. 

Good Hoi sehold Bread.— Take three quarts of flour, half a 
pint of fine indian meal, a little leaven or yeast, into which 
put a tea-spoonful of saleratus, mix it with cold water; let- 
it rise three or four hours on a warm hearth — add a little sal- 
eratus just as you put it into the pans, if it is changed at all. 

Hard Bis tuit. — Warm two ounces of butter in as much 
skimmed milk as will make a pound of flour into a very stiff 
paste, beat it with a rolling pin and work it very smooth; 
roll it thin and cut it into round biscuits; prick them full of 
holes with a fork; they will bake in a few minutes. 

Brown Bread. — Scald two quarts of sifted indian meal, 
take three pints of rye meal, three spoonfuls of molasses, a 
little salt, and half a tea-cupful of yeast; mix it rather soft, — 
let it rise about three hours, put it in a large deep pan and 
Jet it stand in the oven over night; insert half a tea spoon- 
ful of saleratus into the yeast Stewed pumpkin may be 
put with the meal, if you have it, say a pint to a loaf. 

Observation. — Make use of ihe same pan or trough for 
bread, and keep it clean by nicely scraping it when you 
have done using it. 

Yeast. — Boil some mealy potatoes till they are soft, then 
peel them, and as you mash them add as much boiling water 
as will make them of the consistency of common yeast; put 
in half a tea-cupful of molasses, and two table-spoonfuls of 
good yeast, while the potatoes are a little warm; keep it 
warm and allow a large space for its fermentation; when 



DOMESTIC RECEIPTS. 



13 



it has done fermenting it is fit for use — keep it in a cellar. 
There is an hundred receipts for good yeast, but the above 
is as good as any. 

Method oj making good Leaven. — Take a lump of yeast 
dough and set it in a cool place. If you wish to keep it 
long, roll it thin and let it dry, remembering to put some 
cold water to the quantity you wish to use, an hour before- 
hand. It is better to lay a small piece by at every making 
of bread. It will make bread whiter and lighter than yeast. 
A piece as big as an egg, is sufficient for a large batch 
of bread. 

Cooking of Meats. 

A good Boiled Dish. — Have ready a substantial fire, put 
your meat in the pot, covering it with cold water, and let it 
simmer some time without boiling; watch the scum as it 
rises and be sure and remove it, adding a little cold water 
after every skimming; see that the meat is covered during 
the process of boiling, but not beyond what is necessary. 
A good rule for the time of cooking the meat, is allowing 
twenty minutes for every pound, — this is when it boils 
very gently; always bear in mind, the slower it boils the 
more it will swell, and the more tender it will be. The 
above rule answers for beef and mutton; lamb, pork, and 
veal require to be more thoroughly done. Potatoes very 
nicely washed acquire an additional flavor by being boiled 
with the meat. Many cooks insert as many vegetables as 
the pot will allow, but in this, the cook must consult the 
taste of her employers. 

To hake a Pig. — Cover the ears and tail with buttered 
paper and baste the back with butter to prevent its blister- 
ing. Well baked, it is considered as good as a roasted one. 

A Goose or Duck prepared the same as for roasting, turn- 
ed from one side to the other, as it is done, is considered a 
fine dish baked. 

A Ham, if not too old, put in soak for an hour, taken out 
and baked in a moderately heated oven, cuts fuller of gravy 
and finer flavor than a boiled one. 

Codfish, Haddock, and Mackerel, should be dredged with 
flour, and some bits of butter spread over them. 

A Hare, prepared the same as for roasting, with a few bits 
of butter, and a little milk, put into the dish, and basted 
several times, will be found nearly equal to roasting. 

To Roast Beef. — The first requisite is a good fire. Set 
1* 



14 



DOMESTIC RECEIPTS. 



your meat at a little distance from it so that the heat may 
penetrate it quickly, or it will shrivel and dry. See that it 
balances well on the spit. As soon as it is warm begin to 
baste it well, which will prevent the best juices from es- 
caping. Some cooks dispense with sprinkling salt upon 
meat while roasting, but I think it not an unsafe rule, to 
throw on a little when it is first put to the fire. When the 
smoke draws towards the fire, and the dropping of the clear 
gravy begins, it is a sure sign the meat is nearly done: 
then is the time to baste it well, dredge it with flour to 
bring 0 n that fine brown color which belongs to a well 
roasted joint of meat. 

It is an old rule to allow rather more than a quarter of 
an hour to roasting each pound; in summer, however, twen- 
ty minutes is equal to half an hour in winter. 

Veal. — Veal should be roasted brown, and if a fillet or 
loin be sure and paper the fat that as little of it may be lost 
as possible. When nearly done, baste it with butter and 
dredge it with flour. 

Pork. — Pork should be well done. When roasting a loin f 
cut the skin across with a sharp knife, otherwise the crack- 
ling is very bad to manage. A sparerib, should be basted 
with a little butter, a little flour, and sweet herbs, or sage 
and onions, as best suits the taste of the employers. Ap- 
ple-sauce should be served with this dish. 

Wild Fowls. — These fowls always require a brisk fire, and 
should be roasted till they are of a light brown, but not too 
much, otherwise they lose their flavor by letting the gravy 
run out. 

To roast a Fowl. — It i3 picked, nicely cleaned and singed; 
the neck is cut off, the fowl washed. It is trussed, and 
dredged with flour, and when put down to roast, basted with 
butter. When the steam draws towards the fire it is done. 
A good sized fowl will require above an hour to roast. 
Make a rich gravy from the drippings, add butter, a little 
thickening and the inwards, nicely chopped, after you have 
boiled them soft. 

Chickens — They must be roasted as above — they will re- 
quire about three quarters of an hour, if of common size, 
before a brisk fire. 

To hoil a Fowl. — When nicely singed, washed, and truss- 
ed, it is well dredged with flour and put on in boiling wa- 
ter, and if a large one boiled nearly an hour. It is serv- 



DOMESTIC RECEIPTS. 



15 



ed with parsley and butter. Boiled chickens maybe stuff- 
ed, they require a little longer boiling. 

To roast a Goose. — After being cleaned, picked and sing- 
ed, it is washed, made perfectly dry, and stuffed with about 
four table-spoonfuls of grated bread, an onion finely minc- 
ed, a little sage, seasoned with salt and pepper, and mixed 
with a well beaten egg; or the stuffing may be made of 
mashed potatoes, seasoned the same way as the other, and 
mixed with a beaten egg. If roasted on a spit each end is 
tied on tightly, it is basted at first with a little butter, after 
which the fat that drops from it is used. A rich gravy may 
be made. A large goose will require an hour and a half 
to roast. Apple-sauce is the best one to be served with it. 
A small goose requires about an hour to roast; it may be 
basted with butter, seasoned with pepper and salt only. 

Bucks. — They should be nicely cleaned, seasoned with 
pepper and salt — or stuffed like a goose. A duck should 
be boiled an hour. Some like onion sauce poured over it. 

Potted Pigeons. — There is no way to cook pigeons so 
good as to pot them. Clean them nicely, truss them, as if 
for boiling, to keep them in good shape — cover them with 
water, put in a piece of butter, and a little pepper. Let 
them stew about an hour; they should be stuffed as chick- 
ens. Gravy may be made of the liver, gizzards, and pin- 
ions, sa-t, and some minced parsley, with three ounces of 
butter, and a little thickening of flour, in the pot after the 
pigeons are taken out. 

Roasted Pigeons, should be often basted with butter; con- 
siderable pork should be put in the stuffing that they may 
not be dry. Serve them with parsley and butter in the dish, 
or make a gravy of the giblets, some minced parsley, sea- 
soned with pepper and salt. 

To boil a Turkey. — After being nicely cleaned, it is truss- 
ed with the legs drawn in under the skin, stuffed, adding a 
few chopped oysters; then boiled in a well floured cloth, 
and served with oyster sauce, some of which is poured ov- 
er it, and also some in a sauce tureen. Celery-sauce is 
eaten with it. A large sized turkey will require more than 
two hours to boil. 

To roast a Pig. — To be good it must be very fresh. The 
ends must have much more fire than the middle. It is well 
to hang a flatiron before the middle part to keep the fire 
fiercest at the two ends. For the stuffing, take of the 



16 



DOMESTIC RECEIPTS. 



crumbs of a stale loaf about five ounces; rub it through a 
colander; powder a handful of sage, and an onion, if you 
like it. Mix them together with an egg, some pepper, salt, 
and a bit of butter the size of an egg. Fill the belly of the 
pig with this, and sew it up; lay it to the fire and baste it, 
till it is done. Do not leave it a moment — it requires con- 
stant attention. It must be nicely crisped and delicately 
browned, neither blistered nor burnt. A small pig will be 
done enough in about two hours. Currant sauce is very 
good with roasted pig. 

Pig's Feet and Ears Soused, — Clean them and boil them 
till they are tender; then split the feet, and put them and 
the ears in salt and water. When you use them, dry them, 
dip them in batter, fry them and send them to table. If 
you like them better, clean them, boil them, and put them 
in salt and vinegar. In this case boil all together for an 
hour and pour them in a deep vessel. 

Mutton. — For roasting it should hang as long as it will 
keep, the hind quarter especially, but not so long as to taint 
— in this case the juices will be putrid 

Leg of Mutton. — If roasted, serve with onion, or currant 
jelly sauce; if boiled, with caper sauce, and vegetables. 
To roast a saddle of mutton, raise the skin, and then skewer 
it on again; take it off a quarter of an hour before serv- 
ing, sprinkle it with some salt, baste it, and dredge it well 
with flour. The rump should be split, and skewered back 
on each side. 

Mutton Chops. — They should be nicely broiled, and served 
immediately, or they will be hard. This rule applies to all 
steaks, and broiled food. 

Lamb, should be nicely roasted, and a little parsley 
sprinkled over it. Lamb steaks should be fried a beautiful 
brown; when served throw over them a good quantity of 
crumbs of bread fried, and some parsley. 

Meat Pies. — Have a good crust ready; let your meat be 
cold, put such seasoning as fou like, and cut small pieces 
of butter over the top, before putting on the upper crust. 
Allow sufficient moisture. 

Different Modes of Cooking Oysters. 

To be enjoyed in the greatest perfection, they must be 
eaten as soon as they are opened — if not absolutely eaten 
alive, their flavor and spirit is lost. 

To Scallop Oysters. — Put them with their liquor, strained, 



DOMESTIC RECEIPTS. 



17 



a few pepper corns, a little cayenne, and a piece of butter as 
big as a walnut, kneaded with flour, into a stew-pan; sim- 
mer them very gently for half an hour, by no means letting 
them boil; pick out the pepper, have ready finely grated 
crumbs of bread seasoned with pepper and salt, put them 
into a dish, alternately laying the crumbs, then the oysters 
and part of the liquor, and stick over the last layer of 
crumbs a few bits of butter, then brown them in a baker 
fifteen or twenty minutes. 

Oyster Sauce. — When your oysters are opened, take care 
of all the liquor, and give them one boil in it. Then take 
the oysters out and put to the liquor three or four blades 
of mace, add to it some melted butter, and some good 
cream; put in your oysters and give them a boil. 

Oyster Patties. — Make some rich puff paste and bake it in 
very small tin patty-pans; when cool turn them out upon a 
large dish. Stew some large fresh oysters, adding some 
mace, nutmeg, and cloves, the yolks of three eggs boiled 
hard and grated, a little butter, and as much of the oyster 
liquor as will cover them. When they have stewed a little 
while, take them out of the pan and set them away to cool; 
when quite cold, lay two or three oysters in each shell of 
puff paste. 

Stewed Oysters. — Open the oysters and strain the liquor, 
put to them some grated stale bread, a little pepper, and 
nutmeg; throw them into the liquor, and add a glass of 
white wine. Let them stew but a very short time, or they 
will be hard. Have ready some slices of buttered toast 
with the crust off. When the oysters are done, dip the 
toast in the liquor, and lay the pieces round the sides and 
in the bottom of a deep dish. Pour the oysters and liquor 
upon the toast and send them to table hot. 

Vegetables. 

To boil Potatoes well. — Wash them but do not pare or cut 
them unless they are very large; have them nearly of equal 
size, cover them about an inch in cold water — too much 
water entirely spoils them — set them over a moderate fire 
till they are soft enough to admit a fork, then pour the wa- 
ter off, uncover the vessel containing them, put them at 
such a distance that they will not burn, and all superfluous 
moisture will evaporate and you will have nice mealy po- 
tatoes. 



18 



DOMESTIC RECEIPTS. 



Mashed Potatoes. — When your potatoes are thoroughly 
boiled, drain them quite dry, pick out every speck, and 
while hot rub them through a colander; to every pound of 
potatoes put about half an ounce of butter and a table spoon- 
ful of milk; egg them with the yolk of an egg, and brown 
them before a slow fire. To fry or broil them, boil them 
first. 

To roast Potatoes — Some cooks boil them till they are 
half done, and then put them in a baker before a moderate 
fire. 

Turnips — Peel off the outside— if you slice them they 
will boil sooner; when tender take them up and mash them 
with butter, or boil and serve them whole. 

Beets ) take from an hour to an hour and a half, according 
to their size. 

Squash requires about an hour's boiling — mash it dry 
with butter. 

Fish. 

To boil Salmon. — Clean it carefully, boil it gently and take 
it out of the water as soon as it is done. Let the water be 
warm if the fish is split. 

To make a Chowder. — Lay some slices of good fat pork 
in the bottom of your pot, cut a fresh cod into thin slices 
and lay them top of the pork, then a layer of biscuit, and 
alternately the other materials till you have used them all, 
then put in about a quart of water. Let it simmer till the 
fish is done; previously to its being thoroughly done add 
pepper, salt, and such seasoning as you like, and a thick- 
ening of flour,, with a coffee cup of good cream, or rich 
milk. 

Clam Chowder, is made in the same way, only the heads and 
hard leathery parts must be cut off. 

Mackerel Broiled. — Open them, lay them on a clean grid- 
iron over a clear slow fire, when done on one side turn it. 
have it a nice brown, butter it well and serve it. 

Smelts. — They should only be washed enough to clean 
them. Dry them, lightly flour thorn, dip them into boiling 
fat and when of a bright yellow brown they are done. 

Fried Eels. — Parboil them a few minutes, then have your 
hot fat ready and fry them. An improvement is to dip 
them into an egg and crumbs of bread. 

To fry Trout. — Scale, gut and well wash; then dry them 
and lay them on a board before the fire after dusting some 



DOMESTIC RECEIPTS. 



19 



flour over them ; fry them of a fine color with fresh dripping, 
serve them with parsley and plain butter. 

Perch may be done in the same manner. 

To fry Cod and Haddock. — Dry the fish, dip it in indian 
meal, put it in hot fat and fry over a clear even fire. 

Cakes. 

Drop Cakes. — One pound of flour, one pound of sugar, 
eight eggs leaving out half the whites, rosewater a.nd nut- 
meg to your taste. 

Plain Cake. — Nine pounds of flour, three of sugar, three 
of butter, one quart of yeast, one of milk, nine eggs, one 
ounce of spice, one gill of rosewater, one do. of wine. 

A light Cake lo bake in cups. — Half a pound of sugar, half 
a pound of flour rubbed into two pounds of flour, one glass 
of wine, one of rosewater, one of yeast, nutmeg, and cur- 
rants. 

Minute Cakes. — One pound of flour, one of sugar, three 
quarters of a pound of butter, half a pint of cider, two 
spoonfuls of pearlash. 

Election Cake. — Ten pounds of flour, four of sugar, three 
of butter, three pints of yeast, one and a half pints of milk, 
spice as you like. 

Loaf Cake. — Three pounds of flour, one and a half of su- 
gar, one and a half of butter, six eggs, half a pint of milk, 
half a pint of yeast, spice to your lining. 

Composition Cake. — Four pounds of flour, three of sugar, 
one and a half of butter, eleven eggs, a few currants, two 
spoonfuls of pearlash dissolved in a pint of milk, nutmeg 
and cloves for spice. 

Nut Cakes. — One pound of flour, quarter of a pound of 
butter, quarter of a pound of sugar, five eggs, spice. 

Sugar Gingerbread. — Four pounds of flour, three of sugar, 
two of butter, nine eggs, four spoonfuls of ginger. 

Cymballs. — Pound of flour, half a pound of sugar, half a 
pound of butter, five eggs, a spoonful of saleratus, cinna- 
mon and rosewater. 

Cup Cake. — Nine cups of flour, four of sugar, two of but- 
ter, half a cupful of milk, two spoonfuls of saleratus, eight 
eggs, spice to your liking. 

Milk Biscuit. — Four pounds of flour, two of lard and but- 
ter, rolled well, mixed with a little salt and milk. 

Kisses — Three cups of sugar, one of milk, a teaspoonful 



20 



DOMESTIC RECEIPTS. 



of saleratus, half a cupful of butter, half an ounce of cake 
seeds: work in flour until hard enough to roll. 

Diet Bread. — Ten eggs, their weight in sugar, the same 
in flour, brandy and spice. 

Frosting for Cake. — Whites of eight eggs, two pounds of 
loaf sugar, half an ounce of white starch, half an ounce of 
gum arabic, beaten till it looks white and thick: dry it in a 
cool oven. 

Rice Cake. — One pound of sugar, three-fourths of a 
pound of ground rice, twelve eggs with four of the whites 
out, a little salt, one peel of lemon and juice, a little nutmeg. 

Queen Cake. — One pound of sugar, one pound of butter, 
fourteen ounces of flour, ten eggs, one glass of wine and 
brandy mingled, half a glass of rose water, one teaspoonful 
of mace and cinnamon mixed, one nutmeg — butter the tins 
well. 

Sugar Biscuits. — Three pounds of flour, one of butter, 
one and a half of sugar, half a pint of milk, three spoonfuls 
of brandy, one small tea-spoonful of dissolved pearlash, four 
spoonfuls of cinnamon. 

Sugar Gingerbread. — Nine eggs, two pounds of flour, one 
and a half of sugar, one cup of ginger, one glass of rose- 
water — make it very thin and sift sugar over it just as you 
put it in the oven. 

Soft Gingerbread. — Twelve teacups of Flour, six teacups 
of molasses, two teacups of cream, two teacups of butter, 
two table-spoonfuls of ginger, two tea-spoonfuls of pearlash. 

Rich Cake. — Twelve pounds of flour, twelve pounds of 
sugar, twelve pounds of currants, nine pounds of butter, 
five dozen of eggs, three pints of wine, quarter of a pound 
of spice, a little pearlash. 

Wedding Cake. — Seven pounds of flour, seven pounds of 
eggs, six pounds of currants, half a pint of brandy, half a 
pint of rose water, one ounce of nutmegs, one quarter of 
citron, two spoonfuls of pearlash. 

Pound Cake. — One pound of flour, one pound of sugar, 
one pound of butter, ten eggs, rose water and nutmeg. 

Cider Cake. — Three cups of sugar, one cup of butter, 
one cup of milk, five cups of flour, one cup of cider, three 
eggs, one tea-spoonful of saleratus to be put in the cider 
and inserted the last thing. 

Excellent Cake. — One pound of flour, half a pound of but- 
ter, three-fourths of a pound of sugar, half a pint of milk, 



DOMESTIC RECEIPTS. 



21 



five eggs, one glass of brandy, one tea-spoonful of salera- 
tus, one pound of currants, cloves and citron. 

Jumbles, Common. — Four eggs, three cups of sugar, a little 
nutmeg, a tea-spoonful of pearlash, a cup of butter; stir in 
flour till it will roll, cut in rounds with a hole in the centre. 
Roll them in sugar. 

White Cakes. - Dry half a pound of flour, rub into it a 
very little new-pounded sugar, one ounce of butter, one 
egg, a few caraway seeds, and as much milk and water as 
will make a paste. Roll them thin, and cut them with the 
top of a cannister — bake'fifteen minutes. 

Small Plum-cakes to keep long. — Dry one pound of flour, 
and mix it with six ounces of finely powdered sugar; beat 
six ounces of butter to a cream, and add to three eggs, 
well beaten, half a pound of currants, washed and nicely 
dried, and the flour and sugar; beat all for some time, then 
dredge flour on tin plates and drop the batter on them 
about the size of a walnut. If properly mixed it will be a 
stiff paste. Bake them in a quick oven. 

Macaroons. — Blanch four ounces of almonds and pound 
with four spoonfuls of orange-flower water, whisk the 
whites of four eggs to a froth, then mix it in a pound of 
sugar sifted with the almonds to a paste, and laying a sheet 
of wafer paper on a tin, put it on in different little cakes, 
the shape of macaroons. 

Common Cake. — Rub into one pound of flour, a quarter of 
a pound of good butter, mix with two well beaten eggs and 
a table-spoonful of fresh yeast, as much warm milk as will 
make the flour into a very thick batter. Let this remain 
near the fire, covered with a cloth for an hour, then mix 
into it six ounces good brown sugar and nine ounces good 
currants. Let it stand again for half an hour and bake it 
in a buttered tin for one hour. 

Cream Cake. — Sift some double refined sugar, beat the 
whites of seven or eight eggs; shake in as many spoonfuls 
of ihe sugar, grate in the rind of a large lemon, drop the 
froth on a paper, laid on tin in lumps at a distance; sift a 
good deal of sugar over them, set them in a moderate oven. 
The froth will rise — put them in a cool oven to dry. You 
may put raspberry jam and put two bottoms together. 

Alice Cake. — Five cups of flour, one cup of sugar, one 
cup of butter, half a cup of molasses, four eggs, a tea- 
spoonful of cloves, and one of saleratus. 
2 



22 



DOMESTIC RECEIPTS 



Pud oi <ds. 

Sago Padding — A large table-spoonfuS of sago, boiled 
in one quart of milk, the peel of a lemon, a little nutmeg 
and four eggs. Bake it, 

Devonshire Pudding. — One pound of Hour, one pound of 
suet, one pound of currants, and eggs sufficient to wet the 
ingredients. I oil it five hours. 

Lemon Pudding. — Half a pound of sugar, half a pound of 
butter, peel of three lemons, juice of one, one pint of cream, 
twelve eggs except the whites of six, one or two milk-bis- 
cuits if you please. 

Cracker Pudding. — Five biscuits, five eggs, one quart of 
milk, a little salt. Boil it an hour and a half 

Marlboro' Pudding. — Six spoonfuls apple well strained, 
six eggs, six ounces sugar, six ounces butter, six table- 
spoonfuls rosevvater, the juice of one lemon and peel grat- 
ed, one milk-biscuit, a little nutmeg or mace. 

Boiled Indian. — One quart milk, five gills meal, four eggs, 
a tea-spoonful salt, and one of molasses; boil three hours. 

•Another. — Three cups of Indian meal, half a cup of mo- 
lasses mixed with lukewarm water rather stiff. Boil two 
hours. 

Ground Rice Pudding. — Boil a large spoonful of rice in a 
pint of new milk, with lemon-peel and cinnamon. When 
cold, add sugar, nutmeg, and two eggs well beaten. Bake 
with a crust around the dish. 

Apple Pxilding. — Line a basin with a paste tolerably 
thin, fill it with the fruit and cover it; tie a cloth over it 
tight, and boil the fruit till it is done. Boil a common siz- 
ed pudding an hour and a half. 

A Welsh Pudding. — Let half a pound of butter melt gen- 
tly, beat with it the yolks of eight and whites of four eggs, 
mix in six ounces loaf sugar, and the rind of a grated lem- 
on. Put a paste into a dish for turning out, and pour the 
above in and nicely bake it. 

Common Pancakes. — Make a light batter of eggs, flour, 
and milk. Fry in a small pan in hot dripping or lard; salt 
or nutmeg may be added if you like. Sugar and wine may 
be served to eat with them. Lemon is considered by some 
preferable to wine. 

Snow Pancakes. — Make the batter with flour and a very 
little milk; add clean, new snow instead of eggs. 

Pancakes without Butter or Lard. — Beat six fresh eggs, 



DOMESTIC RECEIPTS. 



23 



mix with a pint of cream, four ounces of sugar, a gla>s| 
of wine, half a nut meg grated, and as much flour us vviil 
make it thick as common pancakes. Heat the frying-pan 
hot, pour in the baiter, and make them thin. 

Whortleberry Pudding. — Make a good firm batter of milk 
and flour, add two eggs and a pint of berries; let it boil an 
hour or more, according to its size. Serve with a rich 
sauce, flavored with lemon-juice. 

Bird's Nest Padding. — Take eight or ten good apples, 
pare and core them, but leave them whole, set them round 
a pudding dish, po; r your custard over them, and let it 
bake half an hour. 

Custard Pudding — Mix by degrees a pint of r'n h milk 
with a large spoonful of flour, the yoli s of five eggs, and 
some grated lennai. Butter a basin that will exactly hold 
it, pour the batter in and tie a floured cloth over. Put it 
in boiling water over the fire, and turn il. about a few m n- 
utes to prevent the eggs from going to one side. Half an 
hour will boil it. Put any jelly on it you fancy, and serve 
it with sweet sauce. 

Baked Rice Pudding. — Swell a coffee-cup of rice, add a 
quart of nice milk, sweeten it with brown sugar, and bake 
it about an hour or a little more, in a quick oven or baker. 

Fruit Rice Puddin g\— Swell the rice with milk over the 
fire, then mix fruit of any kind with it. — currants, goose- 
berries, or quartered apples, put one egg in to bind the 
rice; boil it well and serve it with sugar. 

Suet Pudding.— Chop a pound of suet, mix with it a pound 
and a quarter of flour, two eggs beaten separately, a little 
salt, and as little milk as will make it. Bo I it lour hours. 
St eats well next day cut in slices and broiled. 

Plain Rice Pudding. — Wash and pick your rice, tie it in 
a cloth, leaving plenty of room for it to swell. Boiil it an 
hour or more as you prefer. When done eat it with sweet 
sauce, or butter and sugar. Two eggs put in whie it is 
hot, well beaten, is thought an improvement. 

Boiled Bread Pudding — Grate white bread, pour boil- 
ing milk over it, and cover close. When soaked an 
hour or two beat it fine, and mix it with two or three eggs 
well beaten. Put it into a basin that will just bold it, tie 
a floured cloth over it, and put it into boiling water. Send 
it up with nice sauce 

Squash Pudding — Rim your stewed squash through a 



24 



DOMESTIC RECEIPTS. 



sieve, take four eggs, one pint of milk, sweeten it thorough- 
ly, add little rosewater and cinnamon. Make a good paste, 
and pour the above ingredients into a deep pudding dish. 

Starch Pudding. — To one quart of milk boiling hot, put 
four table-spooonfuls of potato starch, and three eggs. 
Take the milk from the fire, and having your eggs and 
starch well mixed and beaten together, pour them to the 
boiling milk, and your pudding is made. To be eaten with 
a rich sauce flavored with lemon-juice. 

Custards. 

Boil a quart of milk with a bit of cinnamon, and half a 
lemon-peel, sweeten it with nice white sugar, strain it, and 
when a little cooled mix in gradually seven well beaten 
eggs, add a table-spoonful of rosewater; stir all together 
over a slow Are till it is of proper thickness, and then pour 
it into your glasses. This makes good boiled custards. 

Another way. — l ake six eggs, leave out the whites, mix 
your eggs and sugar together with some rosewater, then 
boil a pint of rich milk and put in the eggs; let it simmer a 
minute or two, and stir it to prevent, its curdling. 

Almond Custard. — Blanch and pound fine with half a gill 
of rosewater, six ounces of sweet almonds; boil a pint of 
milk, sweeten it with two ounces and a half of white sugar, 
rub the almonds through a fine sieve with a pint of cream; 
strain the milk to the yolks of eight eggs, and the 
whites of three well beaten ones, stir it over the fire till it 
is of a good thickness, then take it off the fire and stir it 
till cold to prevent its curdling. The above may be baked 
in cups, or in a dish with a rim of puff paste put round. 

Common Custard. — Boil a pint of milk with a bit of cinna- 
mon and lemon-peel, mix one table spoonful of potatoe flour 
with two of cold milk, put it in a sieve and pour the boiling 
milk upon it, let it run in a basin, mix in by degrees the 
well beaten yolks of three eggs, sweeten, and stir it over the 
fire a few minutes to thicken 

Baked Custards. — Boil a pint of rich milk with a little mace 
and cinnamon; when cold, take four eggs, leaving out two 
of the whites, a little rosewater. nutmeg, and sugar to your 
taste; mix them well together, and bake them in cups. 

Another way. — Boil in a pint of milk a little cinnamon and 
lemon-peel, sweeten with four ounces of loaf sugar, and 
mix it with a pint of cold miik; beat well eight eggs for ten 



DOMESTIC RECEIPTS. 



25 



minutes, and add the other ingredients; strain it through a 
sieve, and let it stand some time. Skim off the froth from 
the top, rill it in earthen cups, and bake them about ten 
minutes in a pretty hot oven 

Lemon Custn\ /,<?. — Put the juice of four lemons, with three 
ounces of pounded loaf sugar, into a deep dish. Boil the 
grated peel of one lemon, and t wo ounces of pounded loaf 
sugar in a quart of cream, and pour it over the juice and 
sugar. It will keep four days. 

Rice Custard. — Mix a pint of milk, half a pint of cream, 
an ounce of sifted ground rice, two table spoonfuls of rose- 
water, sweeten with loaf sugar, and stir all well together 
till it nearly boils; a<id the well beaten yolks of three * ggs, 
stir and let it simmer for about a minute, pour it into a dish 
or serve it in cups, with sifted loaf sugar and a little nut- 
meg over the t' p. 

Custard to turn out.— Mix with the well beaten yolks of 
four eggs a pint of new milk, half an ounce of dissolved 
isinglass, sweeten with loaf sugar and stir it over a slow 
fire till it thickens; pour it into a basin, and stir it till a lit- 
tle cooled, then pour it in cups to turn out when quite cold. 
Add spice as you like to the beaten eggs. 

Pies. 

Lemon Mince Pies. — Weigh one pound fine large lemons, 
halve them, squeeze out the juice, and pick the pulp from 
the skins; boil them in water till tender, and pound them 
in a mortar; add half a pound of white sugar, the same of 
nice currants and fresh beef suet minced, a little grated 
nutmeg, and citron ct small. Mix all these ingredients 
well, and fill the plates with rather more of the mince than 
you would of beef mince. 

Beef Mince Pies. — Weigh two pounds of nicely boiled 
beef, one and a half of suet picked and chopped, then add 
one pound of currants, two pounds of apple, the peel and 
juice of two lemons, half a pint of brandy, the same of mo- 
lasses, and sugar to your taste. Add cloves, mace, and a 
little pimento nicely powdered; press the whole into a deep 
pan when well mixed, avid let it stand over night. Cut lit- 
tle pieces of butter over the mince before laying on the top 
crust, if you wish it very rich. 

Egg Mince Pie.« — Boil six eggs hard, shred them small, 
take double the quantity of suet; then put one pound of 
2* 



26 



DOMESTIC RECEIPTS. 



currants washed and picked, one lemon-peel and juice, six 
spoonfuls of sweet wine, mace, nutmeg, sugar, a little salt, 
orange, lemon, and citron candied. Make a light paste 
for them. 

Currant and Raspberry Pies. — For tarts, put sugar and 
fruit, lay bars across, and bake. 

Lemon Pie.— Two eggs, one lemon grated, and a piece 
of butter half the size of a table-spoon ; sugar it like custard. 

Prune Tart.—Give prunes a scald, take out the stones 
and break them; put the kernels into a little cranberry- 
juice with the prunes and sugar; simmer; when cold, make 
a tart of the sweetmeat. 

Apple Puffs. — Pare the fruit, and either stew them in a 
stone jar on a hot hearth, or bake them. When cold mix 
the pulp of the apple with sugar and lemon-peel, taking as 
little of the apple-juice as you can. Bake them in a thin 
paste in a quick oven; a quarter of an hour will do them 
if small. Quince marmalade is a great improvement added 
to the apple. 

Raspberry Tart with Cream. — Roll out some thin paste, lay 
it in a pan of what size you choose; put in raspberries, 
strow over them fine sugar, cover with a thin lid and then 
bake. Cut it open, and have ready the following mixture, 
warm ; half a pint of cream, the yolks of two or three eggs 
well beaten and a little sugar; and when this is added to 
the tart return it to the oven for five or six minutes. 

Lemon- Puffs — Beat and sift a pound and a quarter of 
double refined loaf sugar; grate the rind of two large le- 
mons and mix them well with sugar — then beat the whites 
of three new laid eggs, add them to the sugar and peel, 
and beat it for an hour; make it up in any shape you please 
and bake it on paper put on tin plates, in a moderate oven. 
Do not remove the paper till cold. Oiling the paper will 
make it come off with ease. 

Icing for Tarts. — Beat the yolk of an egg and some melt- 
ed butter well together, wash the tarts with a feather and 
silt sugar over as you put them in the oven. Or beat the 
white of an egg, wash the paste, and sift white sugar. 

Icing for Cake. — For a large cake, beat and sift eight 
ounces of fine sugar, put it into a mortar with four spoon- 
fuls of rosewater, and the whites of two ^ggs beaten and 
strained, whisk it well, and when the cake is almost cold, 
dip a feather in the icing and cover the cake well; set it 



DOMESTIC RECEIPTS. 



27 



in the oven to harden, but do not let it remain long enough 
to dissolve. Keep the cake in a dry place. 

Jams and Jellies. 
Peach Jam. — Gather the peaches when quite ripe, peel 
and stone them, put them in a preserving pan and mash 
them over the fire till hot; rub them through a sieve, and 
add to a pound of pulp the same weight of pounded loaf 
sugar and half an ounce of bitter almonds, blanched and 
pounded; let it boil ten or twelve minutes, stir it and skim 
it well- 

Raspberry Jam. — Weigh equal proportions of pounded 
loaf sugar and raspberries; put the fruit into a preserving- 
pan and with a silver spoon mash it well; let it boil six min- 
utes; add the sugar and stir it well with the fruit; when it 
boils skim it and let it boil for fifteen minutes. 

Strawberry Jam. — Gather the scarlet strawberries when 
perfectly ripe, bruise them well, and add the juice of other 
strawberries; take an equal weight of lump sugar, pound 
and sift it, stir it thoroughly into the fruit and set it on a 
slow fire; boil it twenty minutes, taking off the scum as 
it rises, pour it into glasses or jars, and when cold tie 
them down. 

White or red Currant Jam. — Pick the fruit, very nicely, 
and allow an equal quantity of finely powdered loaf sugar: 
put a layer of each alternately into a preserving-pan, and 
boil for ten minutes; or they may be boiled the same length 
of time in sugar previously clarified and boiled like candy. 

Apple Jelly. — Pare, core, and cut thirteen good apples 
into small bits; as they are cut throw them into two quarts 
of cold water; boil them in this, with the peel of a lemon 
till the substance is extracted and nearly half the liquor 
wasted; drain them through a hair sieve, and to a pint of 
the liquid, add one pound of loaf sugar pounded, the juice 
of one lemon, and the beaten whites of one or two eggs; 
put it into a saucepan, stir it till it boils, take off the scum 
and let boil till clear, and then pour it into a mould. 

Arrow Root Jelly — Steep for some hours, in two table- 
spoonfuls of water, the peel of a lemon and three or four 
bitter almonds pounded; strain and mix it with three table- 
spoonfuls of arrow-root, the same quantity of lemon-juice, 
and one of brandy; sweeten and stir it over the fire till 
quite thick, and when cold put it into jelly-glasses. 



28 



DOMESTIC RECEIPTS. 



Barberry Jelly. — Pick a pint of barberries, and put them 
into a stewpan with boiling water, cover it close and let it 
stand till nearly cold. Set on the fire some clarified sugar 
with a little water, (making a quart together;) when it be- 
gins to boil skim it well, put in the barberries, let them boil 
an hour; squeeze the juice of three lemons through a sieve 
into a basin, to this add the liquor from the barberries, and 
then the isinglass. 

Calf's Feet Jelly. — Take four feet, slit them, take away 
the fat from between the claws, wash them well in luke- 
warm water; then put them in a large stewpan and cover 
them with water; when the liquor boils skim it well, and 
let it boil six or seven hours, that it may be reduced to 
about two quarts; then strain it through a sieve and skim 
off the oily substance that is on the surface of the liquor. 

It is better to boil the calves feet the day before you 
make the jelly; as when the liquor is cold and firm, the oily 
part being on the top, it can be removed without wasting 
the liquor. 

Put the liquor in a stewpan to melt, with a pound of 
lump sugar, the peel and juice of two lemons, whites and 
shells of six eggs beaten together, and a pint of Madeira 
or Sherry wine; whisk the whole together until it is on the 
boil; then let it simmer a quarter of an hour beside the 
fire, strain it through a jelly-bag; what is strained first 
must be poured through the bag again, till it is bright and 
clear as water; then put the jelly in moulds, to be cold and 
firm; if the weather is warm, it requires some ice. 

When you wish it very stiff, half an ounce of isinglass 
may be added when the wine is put in. It may be flavored 
by the juice of various kinds of fruit, spices &c. and color- 
ed with saffron, cochineal, red beet juice, claret &c; some- 
times cherry brandy, or noyeau, or curacoa, instead of 
wine, is used. 

Jellies of Grape, Currants and Raspberries, are all made in 
the same way. When the fruit is fully ripe gather it on a 
dry day; as soon as it is nicely picked put it in a jar and 
cover it very close. 

Set the jar in a saucepan about three parts filled with 
cold water; put it on a gentle fire and let it simmer for 
about half an hour. Take the pan from the fire and pour 
the contents of the jar into a jelly-bag; pass the juice 
through a second time; do not squeeze the bag. To each 



DOMESTIC RECEIPTS. 



29 



pint of juice add a pound and a half of very good lump su- 
gar pounded; when it is dissolved, put it in a preserving- 
pan, set it on the fire and boil gently; stirring and skim- 
ming it the whole time (about 30 or 40 minutes] till no more 
scum rises and it is perfectly clear and fine; pour it while 
warm into pots, and when cold cover them with paper wet 
in brandy. 

Those who wish jelly to turn out very stiff, dissolve isin- 
glass in a little water, strain through a sieve and add it in 
the proportion of half an ounce to a pint of juice, and put 
it in with the sugar. 

Peach Jelly. Cut ten or twelve peaches in halves, take out 
the stones and peel them; set a pint of smooth clarified su- 
gar, diluted with water, on the fire; when it has boiled and 
been skimmed, put in the peaches; the kernels should be 
broken and put in with them; let them boil very gently 
for ten minutes, then take out four or five of the halves, lay 
them on a plate to be in readiness for garnishing the jelly; 
let the remainder of the peaches boil for ten minutes long- 
er; while they are boiling take three lemons, cut off the rinds, 
squeeze the juice through a sieve in a basin, pass the li- 
quor of the peaches into it and then the isinglass, running 
it through the sieve two or three times in order to mix it 
well; fill the mould half full of jelly, and when set, put in 
the peaches and a little more jelly, and when that is set 
fill up the mould. The reason why the lemons are peeled 
for this jelly is that the oil of the rind would rather spoil 
the flavor of the jelly than be any addition to it. 

Quince Jelly. Quinces for jelly ought not to be quite 
ripe, they should however be of a fine yellow color; take 
off the down which covers them, quarter and core them, 
putting them in a saucepan with water enough to cover 
them; set them on the fire, and when soft, lay the pieces 
on a sieve to drain, pressing them very slightly; strain the 
liquor and measure it, clarify and boil an equal quantity 
of sugar, then take it off, add the liquor to it, stirring it 
well; when mixed put it on the fire, still stirring; as soon 
as the jelly spreads over the spoon and falls from it like 
molasses, take it from the fire and when cold put in pots. 

Raspberry, Red Currant, and Strawberry Jellies, may be 
made by putting the fruit in an earthern pan, bruising it 
with a wooden spoon, adding a little cold water and some 
finely powdered loaf sugar. In an hour or two, strain it 



30 



DOMESTIC RECEIPTS. 



through a jelly-bag and to a quart of the juice add one 
ounce of isinglass which has been dissolved in half a pint 
of water, well skimmed, strained and allowed to cool — mix 
all well and pour it into an earthern mould. 

Lemon-juice should be added to jellies, in proportion to 
the acidity of the fruit. 

Preserves. 

To Preserve Citron. — Pare and cut open the citron, clean 
all out except the rind; boil it till soft. To a pound of 
citron add a pound of sugar and a lemon to each pound — 
put the sugar and lemon together and boil it till it becomes 
a syrup, skimming it well; then put the syrup and citron 
together and boil it an hour. 

Preserved Apples. — Weigh equal quantities of good brown 
sugar and of apples; peel, core and mince them small. 
Boil the sugar, allowing to every three pounds a pint of 
water; skim it well and boil it pretty thick; then add the 
apples, the grated peel of one or two lemons, and two or 
three pieces of white ginger if you have it; boil till the 
apples fall and look clear and yellow. This preserve will 
keep for years. 

Black Currants. — Gather the currants upon a dry day; 
to every pound allow half a pint of red currant juice and a 
pound and a half of finely pounded loaf sugar. W ith scis- 
sors clip off the heads and stalks; put the juice, currants, 
and sugar in a preserving-pan ; shake it frequently till it 
boils; carefully remove the fruit from the sides of the pan; 
and take off the scum as it rises; let it boil for ten or fif- 
teen minutes. This preserve is excellent eaten with 
cream. 

Cherries. — To a pound of cherries allow three quarters 
of a pound of fine loaf sugar — carefully stone them, and as 
they are done, strow part of the sugar over them; boil 
them fast with the remainder of the sugar, till the fruit is 
clear and the syrup thick. Take off the scum as it rises. 

Damsons. — Prick them with a needle — allow to every 
pound of fruit, three quarters of a pound of pounded loaf 
su<iar; put into jars alternately, a layer of damsons and 
one of sugar; tie them over with a bladder or strong paper, 
and put them in an oven after the bread is withdrawn and 
let them remain till the oven is cold. The next day strain 
off the syrup and boil it till thick. When cold put the 



DOMESTIC RECEIPTS. 



31 



damsons one by one into small jars, and pour over them 
the syrup which must cover them. Tie them over with 
wet bladder. 

Green Gages. — Put the plums into boiling water, pare off 
the skin and divide them; take an equal quantity of pound- 
ed loaf sugar, strow half of it over the fruit, let it remain 
some hours, and with the remainder of the sugar put it in 
a preserving-pan; boil till the plums look quite clear, take 
off the scum as it rises, and a few minutes before taking 
them off the fire, add the kernels. 

Gooseberries — The tops and tails being removed from the 
gooseberries, allow an equal quantity of finely pounded 
loaf sugar, and put a layer of each alternately into a large 
deep jar; pour into it as much dripped red currant juice as 
will dissolve t' e sugar, adding its weight in sugar. The 
next day put all in a preserving-pan and boil it. 

To boil Pears. — Parboil the pears in water; peel them. 
Clarify your sugar and boil them till they become red and 
clear; take the pears out, boil up the syrup, strain it and 
put it over the pears. 

When you bake pears parboil them before putting them 
in the oven, peel them, — make a liquor from this water, 
well thickened with molasses, and put the pears into it and 
set them in the oven. 

Sick Cookery 

Beef Tea. — Cut a pound of fleshy beef in thin slices; sim- 
mer with a quart of water twenty minutes, after it has once 
boiled and been skimmed. Season if you wish it — gener- 
ally oniy salt is added. 

Toast Water. — Toast slowly a thin piece of bread till 
quite brown and hard, but not the least black; plunge it in 
cold water and cover it over an hour before used. This 
is very serviceable used in weak bowels. It should be of a 
fine brown color before drinking it. Sweeten it with loaf 
sugar. 

Water Gruel. — Mix a large spoonful of oatmeal by degrees 
into a pint of water, and when smooth, boil it. 

Another, and better way. — Rub smooth a large spoonful of 
oatmeal, with two of water, and pour it into a pint of water 
boiling over the fire; stir it well and boil it quick; take 
care it does not boil over. In a quarter of an hour strain 
it off— add salt when eaten — a bit of butter if the stomach 
will bear it. 



32 



DOMESTIC RECEIPTS* 



Drink in a Fever. — Put a little sage and balm together; 
pour boiling water over them; peel thin a small lemon and 
clean from the white; slice it and put a bit of the peel in, 
sweeten and cover it close; water to make the ingredients 
about a quart; dilute it as you wish. 

White Wine Whey. — Put half a pint of new milk on the fire; 
the moment it boils up, pour enough wine to it, to complete- 
ly turn it — let it boil up, then set the saucepan aside till the 
curd subsides, and do not stir it. Pour the whey off and add 
to it half a pint of boiling water and a bit of loaf sugar. 
Thus you will have whey free from milky particles and as 
weak as you choose to make it. 

Milk Porridge. — Make a fine gruel of nice bolted indian 
meal, add a little cold milk and salt. 

Sago. — Soak it in cold water an hour; pour that off and 
wash it well, then add more and simmer gently till the ber- 
ries are clear, with lemon peel and nutmeg, if approved. 
Add wine and sugar and boil up all together. 

Sago Milk. — Cleanse as above and boil it slowly and 
wholly in new milk. It swells so much that a small quan- 
tity will be enough for a quart and when done it will not be 
more than a pint. It requires no sugar nor flavoring. 

Ground Rice Milk. — Boil one spoonful of ground rice rub- 
bed smooth, with a pint and a half of milk, a bit of cinna- 
mon, lemon-peel and nutmeg; sweeten when nearly done. 

Egg and Wine. — An egg divided, and the yolk and white 
beaten separately, then mixed with a glass of wine, will af- 
ford two very wholesome draughts, and prove lighter than 
when taken together. 

Eggs very little boiled, or poached, taken in small quan- 
tities, convey much nourishment. The yolk only should 
be eaten by invalids. 

Broth. — Put two pounds of lean beef into a nice tin 
saucepan with five quarts of water, simmer to three quarts, 
and clear from the fat when cold. Veal or mutton may be 
made the same way. Add to the above half a cup of rice 
an hour before it is done boiling. 

Boiled Chicken. — Clean them nicely, cover them with cold 
water, set them over a slow fire, and skim them well. Boil 
them very tender, and if you wish a broth, put a little rice 
in the water half an hour before you take them from the 
fire . 

To mull Wine. — Boil some spice in a little water, till the 



DOMESTIC RECEIPTS. 



33 



flavor is gained, then add an equal quantity of wine, some 
sugar and nutmeg; boil all together. Serve it with toasted 
bread for the patient. 

Another Way. — Boil a bit of cinnamon and some grated 
nutmeg, a few minutes, in a large tea-cupful of water; then 
pour to it a pint of port wine, and add sugar to your taste; 
beat it up, and it will be ready. 

Soups. 

Plain Oyster Soup. — Take two quarts of large oysters and 
strain their liquor into a soup-pan; season it with a tea- 
spoonful of whole pepper, a tea-spoonful of whole allspice, 
the same quantity of whole cloves, and seven or eight blades 
of mace. If the oysters are fresh, add a large tea-spoonful 
of salt; if they are salt oysters, none is requisite. Set the 
pan on hot coals, and boil it slowly, (skimming it when 
necessary,) till you find it is sufficiently flavored with the 
taste of the spice. In the meantime having cutout the 
head part, chop the oysters fine and season thern with a 
grated nutmeg. Take the liquor from the fire, and strain 
out the spice from it. Then return it to the soup-pan, and 
put the chopped oysters into it, with whatever liquid may 
have continued about them; add a quarter of a pound of 
butter, divided into little bits and rolled in flour. Cover 
the pan, and let it boil hard about five minutes. If oysters 
are cooked too much, they become tough and tasteless* 

Macaroni Soup. — This is made of clear gravy soup. Cut 
up and boil the macaroni by itself in a very little water, al- 
lowing a quarter of a pound to a quart of soup. The pieces 
should be about an inch long; put a small piece of butter 
with it. It must boil till tender but not till it breaks: throw 
it into the soup just before it goes to table, and give it one 
boil- Send to table with a plate or glass of rasped rich 
cheese, with a dessert spoon in it, that those who like may 
put it in their soup. While the macaroni is boiling, be 
careful that it does not get into lumps. 

Veal Soup. — The knuckle or leg of veal is the best for 
soup. Wash it and break up the bones. Put it into a pot 
with a pound of ham cut into pieces and water enough to 
cover the meat. A set of calf's feet cut in half will greatly 
improve it; after it has stewed slowly, till all the meat drops 
in pieces, strain it, return it to the pot and put in a head of 
cellery cut small, three onions, a bunch of sweet marjoram, 
3 



34 



DOMESTIC RECEIPTS 



a carrot and a turnip, cut into pieces, and two dozen of 
black pepper-corns, with salt to your taste. Add some small 
dumplings made of flour and butter. Simmer it another 
hour, or till all the vegetables are done, and send it to table. 
Thicken it with a paste made of flour and beaten eggs; or 
with green peas and asparagus tops. 

Beef Soup. — Be careful that the beef has not too much 
fat about it. Cut off* all the meat and break the bones. 
Allow eight or nine hours for boiling, and a pint and a half 
of water to each pound; skim it well ; add no additional 
water but keep it boiling steadily. After the soup is done 
let it stand fifteen minutes to settle; strain it, if you wish 
it very clear. Add to this soup whatever vegetables you 
like, but if you wish it clear do not boil them with the meat. 

Rich Brown Soup. — Take six pounds of lean, fresh beef 
cut from the bone. Stick it over with four dozen cloves; 
season it with a tea-spoonful of salt, a tea-spoonful of pepper, 
a tea-spoonful of mace, and a beaten nutmeg. Slice half a 
dozen onions; fry them in butter, chop them and spread 
them over the meat after you have put it in the soup-pot, 
pour in five quarts of water, and stew it slowly for five or 
six hours, skimming it well. When the meat has dissolved 
into shreds, strain it and return the liquor to the pot; then 
add a tumbler and a half of claret or port wine; simmer it 
ao-ain slowly till dinner time. When the soup is reduced 
to three quarts it is done enough. Put it in a tureen and 
send it to table. 

Miscellaneous Receipts, and Remarks. 

If you have meat to boil put it in cold water: meat boil- 
ed quick will be hard. Care must be taken, however, that 
it is kept in a continual simmer, or it will be under done. 

If the steam is kept in, the water will not lessen much; 
when you wish it to boil away, take the cover of the pot off. 

Vegetables should not be dressed with the meat, except 
parsnips or nicely washed potatoes with boiled beef. 

A ham of twenty pounds will take four hours and a half, 
and others in proportion. 

A tongue, if dry, takes four hours slow boiling, after 
soaking f just from the pickle, two or three hours, accord- 
ing to the size. 

A leg of pork, or lamb, takes full twenty minutes to the 

pound. 



DOMESTIC RECEIPTS. 



35 



A neck of mutton, will take an hour and a half — if kept 
at a pioper distance. 

A chine of pork two hours. 

The meat should be put at a good distance from the fire, 
and brought gradually nearer, when ihe inner part becomes 
hot. Meat should be often basted, and when nearly done 
floured to make it frothy. 

In roasting meat, it is a good plan to put a little salt and 
water into the dripping-pan and baste a little while with 
this, before using its own dripping. 

Salting meat before it is put to roast draws out the gravy ; 
it should only be salted when almost done. 

Time, distance, basting often, and a clear fire, of a prop- 
er size for what is required, are the first articles for a 
cook's attention. 

To dress Vtnison. — A haunch of buck will take three hours 
and a half to roast. It should be rather under, than over 
done. 

Spread a sheet of white paper with butter, and put it ov- 
er the fat, first sprinkle it with a little salt ; then lay a course 
paste on strong paper and cover the haunch; tie it with 
fine pack thread and set it at a distance from the fire, which 
must be a good one. Baste it often ; ten minutes before 
serving, take off the paste, draw the meat nearer the fire, 
and baste it with butter and a good deal of flour to make it 
froth up well. Gravy for it should be made thus: cut off 
the fat from two or three pounds of loin of old mutton, and 
set it in steaks on the gridiron for a few minutes, just to 
brown on one side; put them into a sauce-pan with a quart 
of water, cover it quite close for an hour and simmer it 
gently; then uncover and stew till the gravy is reduced to 
a pint; season it with salt only. Currant jelly sauce must 
be served with it. 

To Mambde Beef. — Make a stuffing of grated bread, suet, 
sweet herbs, quarter of an ounce of nutmeg, a few cloves 
pounded, yolk of an egg. Cut holes in the round of beef, 
and put in half the stuffing, leaving the rest to be made in- 
to balls. Tie the Leef up in a cloth, just cover it with wa- 
ter, let it boil an hour and a half; turn and let it boil as 
long the other side; then turn out the water, put some 
skewers across the bottom of the pot and lay the beef upon 
it to brown on all sides. Put a pint of wine, some allspice 



36 



DOMESTIC RECEIPTS. 



and cloves into the liquor and boil the balls made of the 
stuffing in it. 

It is an error to esteem white meats, on account of their 
apparent delicacy, as the best for feeble people. Generally, 
it may be esteemed a safe rule that veal, pork, fowl, and 
turkey are less digestible and afford less nourishment, than 
the redder fleshed animals. 

To Preserve Eggs. — Apply with a brush, a solution ©f gum 
arabic to the shells, or immerse the eggs therein, let them 
dry, and afterwards pack them in dry charcoal dust. This 
prevents their being affected by any change of temperature. 

To Preserve Bees from Worms and Insects. — About the first 
of May, raise the hive up, and strow some fine salt under 
the edges. 

To Kill Cockroaches. — Strow a few leaves of elder on the 
floor of a room infested with cockroaches, and they will 
disappear. 

To Destroy House flies.— -Take half a spoonful of black 
pepper in powder, one tea-spoonful of brown sugar, and one 
table-spoonful of cream; mix them well together, and place 
them in a room on a plate, where the flies are troublesome, 
and they will soon disappear. 

To Destroy Rats. — Fried cork well saturated with grease, 
is said to exterminate rats sooner than poison. 

To make old Feathers better than new. — Empty the contents 
of the bed in a hogshead, wash them in warm soap-suds, 
agitated by a stick to reach the bottom They are then to 
be pressed dry by the hand, and put upon the floor of an 
empty, well lighted room, and now and then stirred up; 
when thoroughly dry replace them in your ticks, and they 
are better than new. 

To take Stains out of Mahogany. — Mix six ounces of spirit 
of salts, and half an ounce of rock salt of lemon, powdered 
together. Drop a little on the stain, and rub it with a cork 
till it disappears. Wash it off with cold water. 

To make a Puff Paste. — Take a quarter of a peck of flour 
and rub into it a pound of butter very fine; make it up in- 
to a light paste, just stiff enough to work it up. Roll it, 
then put on a layer of butter, roll it again, double all the 
edges inside, put another layer of butter and roll it again. 
It is then fit for use. 

To make a Short Crust. — Put six ounces of butter to eight 
ounces of flour and work them well together; then mix it 



DOMESTIC RECEIPTS. 



37 



up with as little water as possible so as to have it a stiff 
paste; then roll it out thin for use. 

To make Paste for Tarts. — Put an ounce of loaf sugar, 
beat and sifted, to one pound of fine flour; make it into a 
stiff paste, with a gill of boiling cream and three ounces of 
butter. Work it well and roll it very thin. 

To make Ice Creams. — To a pound of any preserved fruit 
add a quart of good cream, squeeze the juice of two lemons 
into it and some sugar. Let the whole be rubbed through 
a fine hair sieve, and if raspberry, strawberry, or any red 
fruit, add a little cochineal to heighten the color; have the 
freezing pot very nice, put the cream into it and cover it; 
then put it into the tub with ice beat small and some salt; 
turn the freezing pot quick, and as the cream sticks to the 
sides, scrape it down with an ice-spoon, until it is frozen. 
The more the cream is worked to the side with the spoon, 
the smoother and better flavored it will be. After it is well 
frozen, take it out and put it into moulds, being careful 
that no salt adheres to any part of them 

To Pickle Cucumbers. — 1'ut them in cold vinegar enough 
to cover them — let them stand four days, then scald the 
vinegar and pour it over them; let them stand four days lon- 
ger, then pour out the old vinegar, boil a new supply with 
your spice-bag, skim it well, cover ,them tight and they will 
keep without further trouble. 

Peppers may be done in the same way, only cut them 
with a knife that the vinegar may penetrate. 

To Make the Teeth White. — A mixture of honey with the 
purest charcoal, proves an admirable cleanser. 

Chicken Salad. — Take two large cold fowls, either boiled 
or roasted, the yolks of nine hard boiled eggs, half a pint of 
sweet oil, half a pint of vinegar, a gill of mixed mustard, 
a small tea-spoonful of cayenne pepper, a small tea-spoonful 
of salt, two large heads, or four small ones of celery cut 
fine. Cut the meat of the fowls from the bones, in pieces 
not exceeding an inch in size ; cut the white part of the 
celery about an inch long, then mix the chicken and celery 
well together; cover them and set them away. Mash the 
yolks of the eggs with the back of a wooden spoon till they 
are a perfectly smooth paste; mix them with the oil, vine- 
gar, mustard, cayenne and salt; stir them till they are 
thoroughly mixed and quite smooth; the longer they are 
stirred the better. When this dressing is sufficiently mix- 
3* 



38 



DOMESTIC RECEIPTS. 



ed, cover it and set it away. Five minutes before the sal- 
ad is to be eaten, pour the dressing over the chicken and 
salad, and mix all well together. If the dressing is put on 
a long time before it is wanted, the salad will be tough and 
hard. This salad is very excellent made of turkey instead 
of chicken. 

Receipt for Sore Eyes. — Take an ounce of white copperas, 
dissolve it in a quart of water, and apply it to the corners 
of the eves three or four times in the day. The eyes will 
smart much during the application of the lotion. A table- 
spoonful for an adult, a tea-spoonful for a child, of cream 
of tartar, dissolved in half a tumbler of water, may be tak- 
en inwardly, once a day while using the above. 

To Warm Beds. — Take all the black or blazing coals out 
of the pan, and scatter a little salt over the remainder ; this 
will prevent the smell of sulphur, so disagreeable to deli- 
cate persons. 

To Preserve Furs. — When laying up muffs and tippets for 
the summer, if a tallow candle be placed on or near them, 
all danger from moths will be obviated. 

Cure for Chilblains. — Dip the feet every night and morn- 
ing in cold water, Withdrawing them in a minute or two, and 
drying them by rubbing them hard with a coarse towel. If 
the feet are frosted put them in a pail of brine. 

Warts. — Touch them lightly with aquafortis applied by a 
pen to the wart. After a few repetitions the wart will be 
found so loose as to drop off, or can be rubbed away with 
the ringer. 

Ringworms, — Rub mercurial ointment on the ringworm 
before going to bed; let it remain till morning. If perse- 
vered in, it will effect a cure sometimes in a week. 

The effects of laudanum may sometimes be counteracted 
by a cup of the strongest coffee. 

For Inflamed Eyes Foment frequently with decoction of 

poppy heads; when the irritation and inflimmation occur, a 
tea-spoonful of cogniac brandy, in four ounces of spring 
water, may be used three or four times in the course of the 
day as a strengthening lotion. 

Musquito Bites — Salt wet into a kind of paste with a lit- 
tle vinegar, and plastered on the bite, will immediately al- 
lay the pain, and if not rubbed, no mark will be seen the 
next day. It is well to keep salt and vinegar handy when- 



DOMESTIC RECEIPTS* 



39 



ever these troublesome creature are near- The same re- 
ceipt is good for the sting of a wasp or bee. 

To remove Grease Spots from Silk and other Articles. — Take 
the yolk of an egg and put a little of it on the spot, then 
place over it a piece of white linen and wet it with 
boiling water; rub the linen with the hand and repeat the 
process three or four times, at each time applying fresh 
boiling water; the linen is to be then removed and the part 
thus treated to be washed with clean cold water. This 
process is said not to affect the color of any substance. 

To Clean Paint that is not Varnished. — Put upon a plate 
some of the best whiting, have ready some clear warm 
water and a piece of flannel, which dip into the water and 
squeeze nearly dry; then take as much whiting as will ad- 
here to it, apply it to the paint, when a little rubbing will 
instantly remove any dirt or grease; wash well off with 
water, and rub it dry with a soft cloth. Paint thus cleaned 
looks equal to new, and, without doing the least injury to 
the most delicate color, it will preserve the paint much 
longer than if cleaned with soap, and it does not require 
more than half the time usually occupied in cleansing. 

Penny Royal — Farmers might easily save the flesh of 
horses and cows, and confer great kindness on their ani- 
mals in preventing the usual annoyance of flies, by simply 
washing the parts with the extract of penny royal. Flies 
will not alight a moment on the spot to which this has been 
applied. Every mm who is compassionate to his beasts, 
ought to know this simple remedy, and every livery stable 
and country inn ought to have a supply on hand for tra- 
vellers. 

Cure for the Rheumatism. — Dissolve half an ounce of salt- 
petre in a pint of brandy, and take a table-spoonful every 
day. It is said by those who have tried the experiment, 
to be a most excellent antidote for that ptinful complaint. 

To make good Black Ink.— Rasped logwood one ounce, 
nutgall th ee ounces, gum arabic two ounces, sulphate of 
iron (green copperas) one ounce, rain water two quarts. 
Boil the water and wood together until the liquid is reduc- 
ed one half; then add the nutgalls coarsely bruised, and 
when nearly cold the sulphate of iron and gum; stir it fre- 
quently for a few days, then let it settle — then pour it off 
and cork it up close in a glass bottle. 

Cure for the Summer Complaint — Blackberry Syrup. — We 



40 



DOMESTIC RECEIPTS. 



are indebted to a friend for the following receipt for making 
blackberry-syrup. This syrup is said to be almost a spe- 
cific for the summer complaint. In 1832 it was successful 
in more than one case of cholera. 

Blackberry Syrup. — To two quarts of juice of blackberries, 
add one pound loaf sugar, half an ounce nutmegs, half an 
ounce cinnamon, pulverized, quarter of an ounce cloves, 
quarter of an ounce allspice, pulverized. Boil all together 
for a short time, and when cold add a pint of fourth proof 
brandy. 

From a tea-spoonful to a wineglass, according to the age 
of the patient, till relieved, is to be given. It may spoil 
practice but it will save life. 

Receipt for Preserving Tomatoes. — 'i he following is an easy 
and safe mode for preserving tomatoes, to be used during 
the winter. Take the tomatoes and cut them open, and 
dry them in the oven, either upon the bottom of the oven 
or in pans; and when perfectly dried pack them away in 
some dry place, till wanted for use. 

Shoe Blacking. — Perhaps the best in the world is elder 
berries. Mash the berries with your hand in a large ket- 
tle of water, set them in the shade a few days, filling it up 
with water. After it is cool strain and wring them through 
a coarse cloth, and then boil it down to the thickness of 
molasses. Put a small quantity with a feather on a brush, 
rub the shoe till there is a' fine gloss. The same will 
make good writing ink. 

To Prevent Tooth Ache, Ague and Sore Throat. — Wash the 
back part of your head and neck every morning in cold 
water — the colder the better, and afterwards rub them dry 
with a towel, and you will seldom, perhaps never be trou- 
bled with a painful affection of the teeth or throat. 

Cure for a Burn. — Take common alum, pound and sift it, 
beat it with the white of an egg to a curd, anoint the place 
with a feather, and it will heal without further trouble. 

Direction for Making Catsup. — The best sort of catsup 
is made from tomatoes. The tomatoes should be 
squeezed up in the hand, salt put to them, and set by for 
twenty-four hours. Then press them through a sieve, or 
coarse cloth, and to the juice thus obtained add cloves, 
allspice, pepper, and mustard-seed — and if you choose, 
mace and garlic — put it all into a large pitcher or jar and 
cover it close and set it into a kettle, with water sufficient 



DOMESTIC RECEIPTS. 



41 



to reach half way up the jar, cover the kettle, and set it 
over the fire — let it boil two hours — then pass it through 
a sieve, to separate the spice from the liquid — pour the li- 
quid into common earthern pie plates, and set it in a pretty 
hot oven to evaporate away — dry it away to the consisten- 
cy of thick molasses, and put it into bottles or jars covered 
close — be sure that it is salt enough and it will keep well. 
It is delicious with roast meat gravy, and a little of it adds 
much to the richness of soup and chowder. 

To Boil Calf's Head. — Clean it very nicely and soak it 
in water till it looks white; take out the brains to make a 
dish by themselves, or boil them and chop them to be add- 
ed in the gravy. Boil the head extremely tender; then 
strow over it crumbs and chopped parsley — or leave one 
side plain if preferred The brains must be mixed with 
melted butter — seasoned with sage, pepper and salt. If 
any of the head is left, it may be hashed next day and 
warmed in the gravy with some slices of buttered toast 
laid under it upon the dish. 

Veal Sausages. — Chop equal quantities of lean and fat 
bacon, a handful of sage, a little pepper and salt and a few 
anchovies. Beat all in a mortar and when used roll and 
fry it, and serve it with fried sippets, or on stewed vege- 
tables. 

Calf's Live)-. — Slice it, season it with pepper and salt, 
and broil it; rub a bit of cold butter on it and serve it 
hot. 

Pork Steaks. — Cut them from a loin or neck, and of m*d- 
dling thickness; pepper and broil them, turning them often ; 
when nearly done, rub on salt, a bit of butter, and serve 
them hot, the moment they are taken from the fire — a few 
at a time. 

Sausages. — Chop fat and lean pork together; season it 
w th sage, pepper and salt — fill the skins that have been 
soaked and made extremely clean — prick them with a fork 
before you fry them. 

To make good Meat of a Hog's Head — Sp'it the head, take 
out the brains, cut off the ears, and sprinkle it with com- 
mon salt for a day; then drain it; salt it well with common 
salt and saltpetre three days, then lay the salt and head 
into a small quantity of water for two days. Wash it, and 
boil it till all the bones will come out; remove them, and 
chop the head as quick as possible; first skin the tongue 



42 



DOMESTIC RECEIPTS. 



and take the skin carefully off the head, to put under and 
over. Season with pepper, salt, and a little mace or a few 
allspice berries. Put the skin in a small pan, press the cut 
head in, and put the other skin over; press it down. 
When cold it will turn out and make a kind of brawn. If 
too fat, you may put a few bits of lean pork, to be prepar- 
ed the same way. Add salt and vinegar and boil them 
with some of the liquor to keep it. 

To Prepare Tongues to Eat Cold. — Salt a tongue with salt- 
petre and common salt for a week, turning it every day. 
Boil it tender enough to peel ; when done, stew it in a 
moderately strong gravy; season with soy, mushroom cat- 
sup, cayenne, pounded cloves and salt if necessary. The 
roots must be taken off the tongue before salting. 

Sauce for Fowls of any Sort. — Bnil some veal gravy, pep- 
per, salt, the juice of a lemon and an orange, and a quarter 
as much port wine as gravy; pour into the dish or a boat. 

Mushroom Sauce for Fowls or Rabbits. — Wash and pick a 
pint of young mushrooms and rub them with sa't, to take 
off the tender skin. Put them into a saucepan with a little 
salt, some nutmeg, a blade of mace, a pint of cream, and 
a good piece of butter rubbed in flour. Boil them up, and 
stir them till done; then pour it round the fowl. Garnish 
with lemon 

Egg Sauce. — Boil the eggs hard, and cut them into small 
pieces; then put them in melted butter. 

Onion Sauce. — Peel the onions and boil them tender; 
squeeze the water from them and chop them; add to them 
butter that has been melted rich and smooth; a little 
milk instead of water; boil it up once, and serve it for 
boiled rabbits, partridges, knuckle of veal or roast mutton. 
A turnip boiled with onions makes them milder. 

Sauce for Hot or Cold Roast Beef. — Grate or scrape very 
fine, some horseradish, a little made mustard, some poun- 
ded white sugar and four large spoonfuls of vinegar. 

Tomato Sauce for Hot or Cold Meals. — Put tomatoes when 
perfectly ripe into an earthern jar; set it in an oven when 
the bread is drawn, till they are quite soft; then separate 
the skin from the pulp and mix this with capisum vinegar 
and a few cloves of garlic pounded, which must both be 
proportioned to the quantity of fruit. Add powdered gin- 
ger and salt to your taste. Some white wine vinegar and 
cayenne may be used instead of capisum vinegar. Keep 



DOMESTIC RECEIPTS. 



43 



the mixture in small wide-mouthed bottles, well corked 
and in a dry cool place. 

Sauce for Venison. — Boil an ounce of dried currants in 
half a pint of water a few minutes; then add a small tea-cup- 
ful of bread crumbs, six cloves, a glass of port wine and a 
bit of butter. Stir it till the whole is smooth. 

Lemon Sauce. — Cut thin slices of lemon and put them into 
melted butter, give it one boil and pour it over boiled fowls. 

To Melt Butter Well. — Mix in the proportion of a tea-spoon- 
ful of flour to four ounces of the best butter; stir them well 
together, put it into a small saucepan, and two or three 
table-spoonfuls of hot water ; boil quick a minute shaking it 
all the time. Milk used instead of water requires rather 
less butter and looks whiter. 

To Make Mustard. — Mix your mustard by degrees with 
boiling water, to a proper thickness, rubbing it perfectly 
smooth; add a little salt, and keep it in a small glass close- 
ly covered, making only the quantity you wish to use soon. 

A Very Nice Dish. — Take the best end of a neck of lamb, 
cut it into steaks, and chop each bone so short as to make 
the steaks almost round; egg, and strow with crumbs, herbs 
and seasoning, fry them of the finest brown; mash some 
potatoes with a little butter and cream and put them into 
the middle of the dish raised high; then place the edge of 
one steak on another with the small bone upward, all round 
the potatoes. 

Caper Smre. — Take two large table-spoonfuls of capers 
and a little vinegar; stir them for some time into half a pint 
of thick melted butter. This sauce is for boiled mutton. 

To Brown F.our. — Spread some fine flour on a plate and 
set it in the oven, stirring it that it may brown equally all 
through. Put it into a jar, cover it well, and keep it to 
stir into gravies to thicken and color them. 

To Balit Beans. — Allow a rJbund of pork to a quart of 
beans. Put the pork in water before using it if very salt. 
Put the beans in a pot with cold water and let them hang 
all night over the embers. In the morning drain them off 
if soft, score the rind of the pork and put it in a pot with 
til 3 bean?, covering them with boiling water; put them in 
the oven and let them bake four hours. 

To Make Buck-wheat Cakes. — Take a quart of buck-wheat 
meal, mix with it a tea-spoonful of salt, and add a handful 
of indian meal, pour a large table-spoonful of the best brew- 



44 



DOMESTIC RECEIPTS. 



er's yeast, into the centre of the meal, then mix it gradual" 
ly with cold water till it becomes a batter; cover it and put 
it in a warm place to rise; it will take about three hours. 
When it is quite light and covered with bubbles, it is fit to 
bake. Let the griddle be hot, and grease it between the 
baking of each cake; butter them as you take them off the 
griddle. If you mix them over night and they have soured, 
stir in half a tea-spoonful of pearlash, dissolved in warm 
water, and it will add to the lightness of the cakes. 

Waffles. — Put two pints of rich milk into separate pans, 
Cut up and melt in one of them a quarter of a pound of but- 
ter, warming it slightly; when it is melted stir it about and 
set it away to cool. Beat eight eggs till very light, and 
mix them gradually into the other pan of milk alternately 
with half a pound of flour; then mix in by degrees the 
milk that has the butter in it; then stir in a table-spoonful 
of lively yeast; cover the pan and set it near the fire to 
rise. When the batter is quite light, heat the waffle-iron 
among some clear coals — grease it well, shut it close, and 
when the cake is done on one side turn it on the other; slip 
a knife underneath, to take it out more easily; butter it, 
strow white sugar and nutmeg over it, and send about six 
at once to table. 

Dyspepsia Bread. — Three quarts of unbolted wheat meal, 
one quart of soft water, warm, but not hot, one gill of fresh 
yeast, one gill of molasses, or not, as suits the taste, one 
tea-spoonful of saleratus. This will make two loaves, and 
should remain in the oven at least one hour; and when ta- 
ken out, placed where they will cool gradually. Dyspepsia 
crackers can be made with unbolted flour, water and sale- 
ratus. 

To Choose Meats. 

Venison. — If the fat be clear, bright, and thick, and the 
cleft part smooth and close, it is young; but if the cleft is 
wide and tough, it is old. 

Beef. — If the flesh of ox-beef is young, it will have a fine, 
smooth, open grain, be of good red, and feel tender. The 
fat should look white rather than yellow; for when that is 
of a deep color the meat is seldom good; beef fed by oil 
cakes is in general so, and the flesh is flabby. 

Veal. — The flesh of a bull calf is the firmest, but not so 
white. The fillet of a cow-calf is generally preferred to 



DOMESTIC RECEIPTS. 



45 



the udder. The whitest is the most juicy, having been made 
so by frequent bleeding, and having had whiting to lick 

Mutton. — Choose this by the fineness of its grain, good 
color, and firm white fat. 

Lamb. — Observe the neck of a fore quarter; if the vein is 
bluish, it is fresh; if it has a green or yellow cast, it is 
stale. 

Pork. — Pinch the lean, and if young it will break. If the 
rind is tough, thick, and cannot easily be impressed by the 
finger, it is old. A thin rind is a merit in all pork. When 
fresh, the flesh will be smooth and cool; if clammy, it is 
tainted. 

Bacon. — If the rind is thin, the fat firm, and of a red tinge, 
the lean tender, of a good color, and adhering to the bone, 
you may conclude it good, and not old. 

Hams. — Stick a sharp knife under the bone, if it comes 
out with a pleasant smell, the ham is good; but if the knife 
be daubed and has a bad scent, do not buy it. 

Fowls. — The combs and legs are smooth when the fowl 
is young, and rough when it is old. 

Geese. — The bills and feet of geese should be yellow and 
have but few hairs upon them. Their feet will be pliable 
when fresh or recently killed, and dry and stiff when they 
have been killed a Jong time. 

Ducks. — The breast should be hard and plump, feet sup- 
ple. The feet of a tame duck are yellowish, those of a wild 
one are reddish. 

Pigeons. — They should be eaten while they are fresh; 
when they look flabby and discolored about the under part, 
they have been kept too long. 

Qualities of the Animal and Vegetable Food common- 
ly used in Diet. 

Beef. — When this is from the flesh of an animal of mid- 
dle age, it affords good and strong nourishment and is well 
adapted to those who labor or take much exercise. It will 
often sit easy upon stomachs that can digest no other kind 
of food; and its fat is almost as easily digested as veal. 

Veal, is a proper food for persons recovering from indis- 
position, and may sometimes be given to patients in a weak 
state, but it affords less nourishment than the flesh of the 
same animal in a state of maturity The fat of it is lighter 
than that of any other animal, and shows the least disposi- 
tion to putrescency. Veal is a very suitable food in cos- 
tive habits, and of all meat it is the best calculated to re- 
move acidity from the stomach. 
4 



46 



DOMESTIC RECEIPTS' 



Mutton, from the age of four to six years, is an excellent 
meat. It is between the firmness of beef and the tender- 
ness of veal. The lean part of mutton is the most nourish- 
ing and conducive to health; the fat being hard of diges- 
tion. 

Lamb is not so nourishing as mutton — but is lighter and 
suited to delicate stomachs. 

Pork, affords rich and substantial nourishment, and its 
juices are wholesome when the animal is properly fed and 
has air and exercise. Pork is, however, very improper for 
those who are troubled with diseases of the skin. Stimulants 
taken with it harden the flesh and render it more indi- 
gestible. 

Smoked Hams are rather fit for a relish than a diet. All 
salted meats are rather difficult of digestion, and smoking 
renders it more so. 

Bacon is apt to turn rancid on weak stomachs. 

Venison, or the flesh of deer, or that of hares, is of a nour- 
ishing quality, but it must be kept for a little time before 
it becomes tender. 

Milk, where it agrees with the stomach, affords excellent 
nourishment for those who are weak and cannot digest other 
aliments. It is apt however to become sour on the stomach 
and thus produce flatulence, heartburn, and in some con- 
stitutions a tendency to diarrhoea. 

Cream is very nourishing, but on account of its fatness, 
is difficult to be digested in weak stomachs. 

Butter. — To obviate all the bad effects of butter it is a 
good practice first to eat some dry bread and chew it well, 
thus promoting such a quantity of saliva as is sufficient for 
the purposes of digestion. 

Cheese is likewise reprobated by many as extremely un- 
wholesome. It is not easy of digestion, and when eaten in 
great quantities, may over-load the stomach; but if taken 
sparingly its tenacity may be dissolved by the digestive 
juices, and it may yield a wholesome, though not very 
nourishing chyle. Toasted cheese is very indigestible. 

Fowls. — The flesh of birds differs in quality, according to 
the food on which they live. Such as are fed upon grain 
generally afford good nourishment. Geese and ducks, how- 
ever, are hard of digestion, particularly the former. Chick- 
ens are tender and delicate food for the invalid. 

Turkeys afford a substantial nutriment, but are not so 
easy of digestion as chickens. 

Eggs, are a simple and wholesome aliment. The white 
of eggs is dissolved in a warm* temperature, but by much 



DOMESTIC RECEIPTS. 



47 



heat it is rendered tough and hard. The yolk contains 
much nourishment, but has a strong tendency to putrefac- 
tion; on which account eggs are improper for people of 
weak st omachs, especially if they are not quite fresh. Eggs 
boiled hard or fried, are difficult of digestion, and are made 
still more so by the addition of butter. They should be 
eaten with considerable salt. 

Fish. — Though some of them are light and easy of diges- 
tion, yet they afford less nourishment than vegetables. 
Salt water fish are in general the best; but when salted, 
though less disposed to putrescency, they become more dif- 
ficult of digestion. Acid sauces and pickles should be eat- 
en with fish. 

Bread. — To render bread easy of digestion it ought to be 
well fermented and baked, and never used till it has stood 
twenty-four hours after being taken out of the oven — oth- 
erwise it occasions flatulence, heartburn, &c 

Pastry especially when hot, has all the disadvantages of 
hot bread and butter; and even buttered toast, though the 
bread be stale, is scarcely inferior in its effects on a weak 
stomach. Dry toast with butter, is by far the most whole- 
some breakfast. Brown wheaten bread, in which there is 
a good deal of rye, though not so nourishing as that made 
of fine flour, is both palatable and wholesome. 

Potatoes are a wholesome food and yield nearly as much 
nourishment as any of the roots in use. The mealy kind 
is the best, and they are much improved by baking or 
toasting. Should never be eaten without salt. The salt 
should be boiled with them. 

Green Peas, and Beans, are wholesome ; when green, peas 
require twenty minutes to boil; beans more than as long 
again. 

Salads being eaten raw require good digestive powers, 
especially those of a cooler kind; the addition of oil and 
vinegar, though qualified with mustard, hardly renders them 
fit for a weak stomach. 

Spinach contains but little nourishment; sometimes pro- 
duces acidity and looseness. It ought to be well beaten, 
and but l.ttle butter mixed with it. 

Asparagus is a nourishing article of diet, but disposes a 
little to flatulence. 

Cabbages do not afford much nourishment, but by many 
are reckoned an agreeable addition to animal food. They 
should be boiled from twenty minutes, to half an hour, ac- 
cording to size. 

Turnips are a nutritious article of diet, provided the water 



48 



DOMESTIC RECEIPTS. 



is well squeezed out of them. Common sized ones, requit e 
about forty minutes to boil. 

Carrots are among the most flatulent of vegetable pro- 
ductions. 

Parsnips should be boiled in two waters, if you are trou- 
bled with flatulency; this however diminishes their good 
qualities. 

Celery affords a root, both wholesome and fragrant, but 
is difficult of digestion in its raw state. It gives an agree- 
able addition to the flavor of soups. 

Radishes cannot be considered wholesome; if eaten they 
should be well scraped from the outside coat. 

Apples are very wholesome. They agree best with the 
stomach either roasted or boiled. Apples boiled in molas- 
es and water are a good acquisition to the tea-table. Let 
the juice be boiled down after the apples are taken out. 

Peaches are particularly serviceable in bilious complaints. 
They are nourishing food. 

Pears have a laxative tendency, but boiled or baked they 
are highly palatable. 

Cherries, are in general a wholesome fruit, and are ben- 
eficial in many diseases of a putrid kind. 

Cucumbers. — To prevent their being hurtful, the juice 
ought to be squeezed out after they are sliced, and the 
condiments added afterwards. 

Table of Weights and Measures, 
By which persons not having weights and scales at hand 
may readily measure the articles wanted to form any re- 
ceipt without the trouble of weighing; allowance to be 
made for any extraordinary dryness or moisture of the ar- 
ticles weighed or measured. 

Eggs, — ten eggs are one pound. 

Brown Sugar, one pound two ounces, are one quart. 

White Sugar powdered, one pound one ounce, is one 
quart. 

Loaf Sugar broken, one pound, is one quart. 
Indian meal, one pound two ounces, is one quart. 
Wheat flour, one pound is one quart. 

Liquids. 

Four large table-spoonfuls, are half a gill. 
Eight large table-spoonfuls, are one gill. 
A common sized tumbler holds half a pint. 







LIBRARY OF CONGRESS 


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Published an 


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THE BOSTON SPEAKER — Being a collection 
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SELECT THOUGHTS of Dr. Samuel Johnson. 
Sixth American from the fifth London edition. 

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THE FOUR GOSPELS, with Notes Explanato- 
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